Sausage, Potato and Spinach Soup
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Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
A bowl of true comfort food that comes together so quickly on your dinner table in 30 min or less. That’s something I can live with all week. And even though it’s a piping hot bowl of soup, I can probably have this all year long, warming me up from the inside out.
Packed with spicy Italian sausage, tender bite-sized potatoes and hearty baby spinach, this is a complete meal in a single bowl, served with all the crusty bread for dipping. It’s like a warm hug in a bowl.
Tools For This Recipe
Dutch oven
Sausage, Potato and Spinach Soup: Frequently Asked Questions
For a milder option, you can go for sweet or mild Italian sausage.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.
Sausage, Potato and Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups baby spinach
- ¼ cup heavy cream
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
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Made this for dinner last night and it was delicious! The flavors blended so well together & I loved the spice from the spicy sausage & red pepper flakes! Your recipes are some of the best I’ve tried & I always look forward to the emails for something new to try! Another hit, thanks Chungah!!
Chungah, I have made this soup at least one million times, at least. I LOVE this recipe.
I can’t have dairy….Will this soup still work without the heavy cream?
Yes, absolutely.
I used coconut cream/milk, probably 1/2 cup and it worked out great.
I’m sure this is a pretty overused expression on your comments, but this was damn delicious! Fun to make and man it was so awesome, thanks for a great recipe!
Great stuff! I’ve made this and the cheater pho recipe. Both were two of the best soups that I’ve ever made.
I just made this soup yesterday and it was sooooo good! I used what I had on hand…a package of spicy turkey sausage (1 1/4 lbs.), a 10 ounce package of chopped frozen spinach and in addition, I added a cup of slice baby carrots. Thank you for sharing this simple and delicious recipe. You rock!
Made this tonight. Way too much sausage. Next time I think I’ll cut the sausage by at least half or just cook the sausage and chop it up into rounds. So much loose sausage was just too much. This was otherwise absolutely delicious and the broth was amazing. Will definitely make again, I’ll just tweak it a bit. 🙂
This soup is delicious!!! So easy and inexpensive, since most of the stuff, I usually have on hand. I was hoping to have the leftovers the next day but there were NONE! I will double the recipe when I make it again! Thanks for sharing 🙂
I made this with Italian-seasoned turkey sausage (it’s amazing, I sub it for Italian sausage in everything) and it takes the calorie count down to 235 per serving! I also added lots of dill because I love dill and it was great in here. Will definitely make this again.
This soup sounds so good. I cannot wait to make a big pot of it this weekend for the snowy weather.
This soup was absolutely perfect on a cold day! Came together so quickly and the flavor was just spot on. I followed the recipe exactly but used sweet basil sausage as that was what I had, and substituted some sunchokes for some of the potatoes. Absolutely delicious soup.
“Very flavorful” according to my hubby. Plenty spicy from the hot Italian sausage without adding the crushed red pepper. Didn’t have heavy cream so I stirred in some sour cream. Will be making again, but may add more potatoes and spinach. Thank you!
This is my new favorite soup. I made it last night with an herby mild Italian sausage. It’s so good I can’t stop eating it!
Delicious! Having a bowl full right now. Thanks for the quick and easy dinner:)
I have made this soup multiple times since you posted it last year. I honestly think it is my favorite homemade soup. Thank you so much for this recipe- it is so delicious!
(I keep everything the same but I usually only put in 1/4 teaspoon of the optional red pepper flakes- perfect amount of heat for me!)
Wonderful!
Did increase sausage to 1 1/2 lb. sausage and spinach to 10oz. Everything else the same.
Thank you!
This is so delicious and easy to make. I just left out the red pepper since I am cooking for 2, 6 year olds. Thank you for the delicious dinner!!!
I have also replaced the red potatoes with white sweet potatoes and the spicy with the sweet is super delicious!
I hope it is okay if I share some changes I have made to this soup. The changes came because of the many dietary issues we have in our household. We LOVE this soup. I love the simplicity and ease of this meal. I made this yesterday in the crockpot. I did not add the spinach or the cream until right before I served it. Also, I used yucca root rather than potatoes. The yucca came out like dumplings. It was wonderful. We cannot use dairy so I use coconut cream as my heavy cream substitute. No, it does not give it a coconut flavor. I place everything in the crockpot on low for 9 hours and it was perfect!!
Yum! Rare when both my girls (9 & 11) love a meal that my husband & I love too. I used mild Italian turkey sausage (since kids don’t like heat) and omitted the red pepper flakes. I did put in a Large can of chicken broth which was closer to 6 Cups. I also tossed in kale with the potatoes instead of spinach at the end. It simmered a little longer (waiting for hubs to get home from work) so I ended up adding 4 Cups of water. I used half & half cause that’s what I put in my morning coffee so I had it on hand. 🙂 Sorry for noting all the slight modifications, but wanted to say what I did so I can do it the same way next time. It’s a keeper for sure!